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Tortellini is a ring-shaped pasta, typically stuffed with a mix of meat or cheese. Originally from the Italian region of Bologna and Modena they are usually served in broth, with cream and sometimes with ragu.

Method

Crush the garlic and slice the mushrooms. Sauté the mushrooms with the garlic until soft, then reserve and cool in the fridge.

Make the pasta (follow the basic recipe on page 126) and roll to second thinnest setting.

Place the chicken breast and pancetta into the Food Processor Attachment and using the Knife Blade, pulse until smooth. With the Cooking Chef running at speed 2, add the rest of the ingredients to the Food Processor Attachment bowl, except the stock and egg. Pass the ingredients through the Colander & Sieve attachment to remove any sinew.

Place the pasta sheet onto a floured surface and using a 8 cm cookie cutter, cut out a circle, place a teaspoon of the mixture into the centre, egg wash the edges and fold over, then fold the corners together to make the Tortellini shape. Leave the pasta to dry for 30 minutes then refrigerate.

Heat the stock to a gentle simmer, add the tortellini and cook for 2-3 minutes. Divide amongst the serving plates and add some of the broth.